Going to the kitchen to prepare another culinary masterpiece, we automatically make a number of mistakes that we don’t even guess about. From childhood, we looked at how our mothers and grandmothers were preparing, who, like many others, probably did not know about their mistakes, and now we are starting to cook on an insufficiently heated pan, pour out a lot of liquid when extinguishing and replace the ingredients as you wish. .
Surplus of spices
When cooking, many of us add not one or two to the dish, but a dozen different spices at once, assuming that the taste will be brighter. However, to spice up the dish, you only need to use no more than 3-4 kinds of spices to your taste.
We all know about the golden rule that food should not touch a cold surface. But in a hurry, we often neglect it and put the same piece of meat on the not-so-hot frying pan. Our best intentions go sideways in the end: the food begins to stick or to burn, which greatly complicates the cooking process. If you do not have the task to spoil the dish, then set the maximum fire and wait a few minutes. To check the surface temperature, drip a few drops of water into the pan - if they hiss and evaporate, it's time to add oil. As soon as the oil begins to bubble, you can begin to fry.
Constant stirring with a spatula
Most people believe that to fry something under the lid, you just need to put the pan on high heat and stir the food periodically with a spatula. However, it is not. To prevent food from stewing, shake the pan by the handle, allowing it to “bounce”, but do not mix it with a spatula.
Large amounts of liquid during extinguishing
Sometimes novice cooks add such a quantity of water or wine that they almost completely fill the meat. Do not do this at all. Still, the difference between the quenching of food and its cooking is great.
Replacing the ingredients of a dish with similar ones to taste
Before you make sure that you know the taste and chemical properties of the products with which you are going to replace the usual ingredients. Otherwise, product compatibility may be impaired.
Surplus of starch to thicken the sauce
Sometimes, due to lack of patience, we add too much starch or flour to make the sauce not liquid. But here you should not hurry, otherwise instead of a thick sauce, you can get a tasteless, grainy and not at all appetizing substance.
Do not read the new recipe until the end
You can blindly follow the recipe only when it has already been tried more than once in your own kitchen. In all other cases, to rush immediately to prepare head-on - a very adventurous enterprise. Cooks are creative people, and sometimes they mention small but important details along the recipe. It is unlikely that you will be able to pause time to leave the dish being prepared and run to the store for a bunch of parsley. That is why it is better to always read the new recipe to the end, then prepare everything you need, and only then start cooking. So, you minimize all the risks of unpleasant surprises.
Wrong cutting board
Small boards can be aesthetically pleasing and look more attractive, but in fact they are not that helpful. The size of the board should be such that the selected ingredients or the ready-made dish could be placed on it freely when it comes to resting meat. It will be more convenient and safer to work with a board of the appropriate size.
The knife is different, and a tool suitable for one is completely unsuitable for another. Do not grab the first knife that came just because it was at hand. Before you take the knife, think about what you are going to cut them. The same knife of the chief is called universal, but it’s not enough in the kitchen alone. You want to separate the meat from the bones - then use a boning knife, you need to cut the bread - take a knife with a serrated blade.
Straight from the fridge
It does not matter whether you plan to cook beef, pork, chicken or fish, never put the product on the grill, pan or baking sheet directly from the refrigerator. Otherwise, you get a dish cooked outside and raw inside. Before cooking, be it meat or fish, the product should be left to lie for a while at room temperature. If your future dinner is not so big, 30 minutes is enough. Large pieces of meat will take from 1 to 1.5 hours.
When there is practically no free space left in the pan, not only does its temperature drop, but the amount of moisture also increases. Instead of roasting - goodbye a ruddy crust - the food begins to stew. To avoid this, you must either take two pans, or fry in batches, or use one large frying pan, where all the ingredients fit freely. When cooking meat, it is important to ensure that the pieces do not touch each other and there is space between them.
Cooking without tasting is the same as painting a picture with eyes closed. Dish can and should be tried before you lay it out on plates. It is best to do this directly while cooking. Thus, you can add seasonings and adjust the taste of the dish. Do not be lazy - try the dish again and again, while it is still on the stove and you are able to change its taste.